豉油皇炒麵

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份量 : 3 至 4 人份

準備時間 : 15 分鐘

烹調時間 : 8 分鐘

食材

  • 300克全蛋麵
  • 100克芽菜/綠豆芽
  • 100克韮菜
  • 40克蔥花
  • 3 片薑
  • 1 湯匙白芝蔴
  • ¾ 湯匙頭抽
  • 1.5 湯匙老抽
  • ½ 茶匙原蔗砂糖
  • 1/2 茶匙黑芝蔴油
  • 2 湯匙初榨橄欖油/花生油

烹飪步驟

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首先把各樣食材準備好。在乾鍋裏用慢火炒香白芝蔴,芝蔴一上色就可以了。

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芽菜洗乾凈,然後摘掉根部。

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韮菜洗乾凈切大約5厘米長的段。



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蔥也洗乾凈斜切成粗絲。

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薑去皮切片。

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把全蛋麵放入大碗肉加滾水,水要蓋過麵。

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用筷子將麵鬆開,然後瀝乾水,不要浸太久。

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把頭抽、老抽、糖、和黑芝蔴油混合備用。



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中火燒熱平底鍋,加橄欖油,爆香薑片。

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加韮菜,翻炒幾下。

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再加芽菜,翻炒幾下。

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然後加麵和蔥絲。你也可以加了麵之後才加芽菜,麵快炒好才加蔥絲。我家孩子喜歡比較熟一點的蔬菜,所以我習慣早一點加進去。

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把已經調好的醬汁攪一下倒在麵上。

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之後將醬汁和麵攪勻,讓每一條麵上都沾上醬汁,大概需要兩三分鐘就可以上碟了。

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最後在炒麵上撒上炒芝蔴。完成了!

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炒麵配粥是香港人其中一種最喜愛的早餐,大家可以看看我的粥品食譜,包括:鮮雞粥皮蛋瘦肉粥南瓜黃米粥

煮食貼士

  • 我用的是從粉麵店買的新鮮全蛋麵,它是半乾的,這種麵不要下水煮,用熱水浸一陣就可以鬆開。麵一鬆開就可以瀝乾。如果你用從超市買的乾麵,就要根據包裝上的指示去處理。
  • 你可以加一些洋蔥絲或者胡蘿蔔絲,但是傳統的豉油皇炒麵的配料是比較簡單的。
  • 買品質好的豉油,因為炒麵的風味全靠豉油了。



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